Might need a bit more info for people to help the best we can but I'll get started to see if can help. One thing I've found for lager is generally you should leave it to condition for a while before seeing full end product. I have lagers/blondes that have been bottled a year and I can now appreciate how good they are. However a few weeks can make a difference also. Does it taste really alcohol-y?
Temperature controlled throughout ferment? What yeast did you use? What temp was it pitched at? Diacetyl rest?
I'm sure others with a lot more experience can jump in to help you more.